Staff of life, etc.

[serinde]

I have come out storming against my bread issues. I have one loaf of potato bread dough which is, I hope, rising; and I have two small loaves of soda bread in the oven.

With the soda bread, I'm experiencing some of the same trouble that I do with pie crust: I never get it properly homogenous (unless I over-work the dough) so it cracks here and there. This of course matters somewhat less on a round loaf than it does on a pie crust, but I am displeased and I want it to stop. And I still can't tell what I do differently from Mom. Grahr.

Last week's kuchen success has given me a more positive attitude towards matters of yeast. This will, of course, come crashing down if today's experiment fails. But! I have a new apron that delights my soul and I think it has given me that extra boost of confidence. In this sign I shall conquer.

Comments

baking with yeast

[cobrawoman.livejournal.com]

I used to do a great deal of yeast baking-- all our bread and assorted
cakes. I found that the doughs were pretty forgiving, and I loved the
results (most of the time).

If you need encouragement, you know very well where to find me.

Re: baking with yeast

[syringavulgaris.livejournal.com]

Thanks! I think I may not need to take advantage, however, because IT IS WORKING!!. I've had two beautiful rises, and the loaf is baking now.

From this point on it's a SMOR (--Recipe), as I seem to be able to reliably reproduce the technique.

[arkham1010.livejournal.com]

You do know i bake my own bread, yes?

King arthur flour is the best!v ;)

[nancaurelia.livejournal.com]

We have a family kuchen recipe too. It's pretty foolproof and VERY yummy! I'll bet it's similar. Lots of cinnamon, lots of butter? My sister always makes one on Xmas eve so we can each nosh as we like in the AM.

[lillilah]

I make almost all of my own bread. Instant yeast is a very good thing, whereas crappy yeast can cause no end of stress.